The holidays are a time for big, over-the-top, excruciatingly sweet, and mouthwateringly savory breakfasts.
The day eggnog comes out each year should be a holiday in itself. I know that some people "don't like" eggnog, but I think they either have not actually tasted it or are simply lying. It's a sweet, creamy, flavorful beverage that can become even more exceptional with a splash of rum. What's not to enjoy?
So, the other day when I opened the fridge and was confronted with a half-filled carton of this magical liquid, I knew I had to take action. After deciding a french toast bake would be ideal I grew weary. French toast bakes are generally the worst because you want to eat it right away but you have to let it soak overnight. The anticipation can be lethal. But I hastily decided that challah bread would soak up the egg mixture super quickly and sped to the grocery store, found the bread and got to work. (After grabbing bacon... and more eggnog, obviously). You can definitely let this sit overnight to get extra juicy if you have the patience, but it is not a requirement.
The bananas were an afterthought. I felt like it needed something extra so these cinnamon-y, brown sugar, rum coated bananas really did the trick. I hope you enjoy!
Eggnog French Toast Bake
Serves 8-10
- One Loaf of Challah Bread, cut into 2-inch pieces
- 5 Large Eggs
- 1 cup Eggnog
- 3/4 cup Whole Milk
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Cloves
- 1/2 Teaspoon Ginger
- 1/2 Teaspoon Freshly Grated Nutmeg
- 2 Teaspoons Vanilla Extract
Butter an 11x7 inch glass baking dish. Sprinkle the pieces of bread in the dish. Pat them down so they all fit nicely, I like to have some of the edge pieces sitting up because it looks pretty when baked.
In a large bowl, whisk together the eggs until smooth. Add the eggnog and milk and stir till smooth. Stir in the spices and vanilla. Pour this mixture over the bread evenly so all pieces are coated.
You can either let this sit overnight or you can preheat the oven now to 400 degrees. When ready to bake, sprinkle some cinnamon across the top. Bake for about 30-35 minutes, the french toast should no longer jiggle and should be crisp on top. Prepare Caramelized Bananas while baking.
Caramelized Bananas
- 3 Bananas, sliced into 1/2 inch pieces
- 2 Tablespoons Salted Butter
- 3 Tablespoons Light Brown Sugar
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Freshly Grated Nutmeg
- 1 Teaspoon Vanilla or Vanilla Bean Paste
- 1 Tablespoon Rum
Place a large skillet on a burner at medium-high heat. Throw in the butter and let it melt. Add the brown sugar, spices, and vanilla. Whisk until smooth and then add the bananas, tossing to coat evenly. Let cook for about 2-3 minutes on each side until the brown sugar mixture begins to bubble and thicken on the bananas. Remove from heat and add the rum. Stir lightly. Serve over french toast with syrup!
